||Frequency Before Use After Cle
||Clean utensil(s) and food-contact surface(s)
||prep area dish machine
||The machine do not dispense fifty parts per million (ppm) chlorine sanitizer as designed. The dish machine must be primed before use. Proper sanitation after washing and rinsing are critical in killing harmful bacteria on washed items. Staff must be educated on the operation of the dish machine. They must also have chlorine test strips available in the area, to check the chlorine sanitizer level being dispensed by the dish machine. Corrected at the time of inspection. The machine was primed as directed above and is now providing (50) ppm chlorine sanitizer.
||Sanitizing Solution Testing De
||Sanitizer test kit quaternary ammonia
||three compartment sink
||Temperature Measuring Devices
||Not easily readable
||Place the thermometer in the refrigerator, in a location that can be easily seen.